These baked gluten free garlic herb turkey meatballs quickly became a weeknight staple in my kitchen the first winter I was trying to simplify dinners without sacrificing flavor. I discovered this combination while riffing on a favorite turkey meatball recipe from eatwell101 and adapting it to be breadcrumb-free and dairy-conscious. The result is a meatball that's moist yet firm, fragrant with fresh parsley and garlic, and brightened with a lemony herb ghee finish that turns simple meat into something special.

I love how the texture balances: ground dark meat turkey keeps each bite juicy, while a small amount of coconut flour and eggs gently bind without drying things out. The garlic-herb ghee adds silk and shine, and the lemon lifts the palate so each bite tastes fresh rather than heavy. These are ideal for casual family dinners, for packing into lunches, or for serving at gatherings where guests appreciate a gluten free, low-carb option. I often make a double batch and freeze half — they thaw beautifully and reheat in minutes.

Ingredients

• Ground dark meat turkey (2 lb): Dark meat brings more fat and flavor than lean breast meat, which helps keep the meatballs juicy. Look for freshly ground dark turkey at the butcher counter or a trusted brand; if your package is the plastic-tube type it can be wetter, so rely on the coconut flour trick below to bind.
• Eggs (2): Provide the primary binder and structure. Use large eggs at room temperature where possible so they mix evenly into the cold meat.
• Onion (1/2 cup, finely diced): I prefer yellow onion for sweetness and moisture; finely dicing prevents pockets of raw onion while giving a subtle flavor that caramelizes slightly in the oven.
• Garlic (4 cloves chopped + 2 cloves for the ghee): Fresh garlic is key — it becomes mellow and aromatic when warmed in ghee and gives the interior a savory backbone.
• Tomato paste (2 tbsp): Adds umami and a hint of sweetness without making the mixture wet; it helps the exterior develop color while baking.
• Coconut aminos (2 tbsp): A gluten free, lower-sodium alternative to soy sauce that deepens flavor without gluten. Tamari can work if you prefer and are not strictly gluten free.
• Fresh parsley (1/4 cup chopped): Brightens the mixture and pairs beautifully with lemon in the finishing ghee.
• Onion powder & garlic powder (1/2 tsp each): Small amounts of dried aromatics round out the fresh components and give an even flavor throughout.
• Coconut flour (2 tbsp): Extremely absorbent, this replaces breadcrumbs as a binder. Start with the stated amount and let it sit briefly to absorb moisture; add only sparingly if the mixture feels too loose.
• Sea salt (1 1/2 tsp) & black pepper (1/4 tsp): Season generously — ground turkey benefits from a bit more salt than you might expect.
• For the garlic herb ghee: 1/3 cup ghee (or olive oil), 2 cloves garlic chopped, 2 tbsp fresh parsley chopped, juice of 1/2 lemon (~1 tbsp), pinch of chili flakes (optional), 1/4 tsp sea salt, black pepper to taste. Ghee gives a nutty richness; use olive oil if you prefer a plant-based finish.

Instructions

Preheat and prepare: Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper for easy cleanup and even browning. Having the oven fully preheated ensures consistent cooking and helps the exterior color develop within the 20–25 minute bake time. Combine ingredients: In a large mixing bowl, add the ground turkey, 2 eggs, finely diced onion, 4 chopped garlic cloves, tomato paste, coconut aminos, chopped parsley, onion powder, garlic powder, coconut flour, 1 1/2 tsp sea salt, and 1/4 tsp black pepper. Use your hands or a sturdy spoon to mix until just combined — overmixing can make the texture dense, so blend until homogeneous but not compacted. Portion and shape: Wet your hands lightly with water or olive oil to prevent sticking. Form the mixture into 12 even 1½-inch meatballs (a medium cookie scoop works beautifully). If the mixture feels too moist, pause for 1–2 minutes to let the coconut flour absorb liquid before adding any more. Place the meatballs spaced evenly on the prepared baking sheet. Oil and bake: Lightly brush or spray each meatball with avocado or olive oil to encourage browning. Bake at 375°F for 20–25 minutes, until an instant-read thermometer registers 165°F in the center and the exterior is golden. Warm the garlic herb ghee: While the meatballs bake, gently warm 1/3 cup ghee (or olive oil) in a small saucepan over medium-low heat. Add 2 chopped garlic cloves and cook until fragrant — about 30–60 seconds — taking care not to brown the garlic. Remove from heat, stir in 2 tbsp chopped parsley, juice of 1/2 lemon, a pinch of chili flakes if using, 1/4 tsp sea salt, and black pepper to taste. Finish and serve: When the meatballs reach 165°F, remove from the oven and spoon out any excess fat if necessary. Drizzle the warm lemon-garlic herb ghee over each meatball and return the tray to the oven for an additional 3–5 minutes to meld flavors. Serve hot and garnish with extra parsley and a lemon wedge.

Storage Tips

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. For freezing, arrange baked or raw formed balls on a sheet pan and freeze until solid, then transfer to a labeled freezer bag for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating. To reheat from frozen, bake at 350°F until warmed through or gently simmer in a sauce on low heat to retain moisture.

Ingredient Substitutions

If you don’t have coconut flour, 1–2 tablespoons of almond flour can be used, though almond flour is less absorbent so reduce other liquids slightly. Swap ghee for extra-virgin olive oil for a dairy-free finish. If coconut aminos are unavailable, use low-sodium tamari for a similar umami hit — note tamari contains soy unless you select a certified alternative. For a spicier profile, add 1/4 tsp smoked paprika or 1/2 tsp red pepper flakes to the mix.

Serving Suggestions

Serve over a bed of sautéed greens or cauliflower rice for a low-carb plate, or alongside roasted vegetables and a simple green salad for a balanced meal. They’re also fantastic served with a chimichurri or tzatziki-style cucumber yogurt if dairy is acceptable. Garnish with extra chopped parsley and lemon wedges for brightness and color.

Cultural Background

Meatballs are a global comfort food with countless regional variations; this adaptation leans on American home-cooking flavors while nodding to Mediterranean accents through lemon and parsley. Using coconut aminos and coconut flour modernizes the method for gluten-free and paleo diets while preserving the essential idea of small, seasoned meat portions roasted or braised to tender perfection.

Seasonal Adaptations

In winter I add a little dried thyme and swap parsley for sage; in summer I increase the lemon and add mint for a brighter finish. For holiday gatherings you can double the recipe and offer warm toothpicks for easy grazing — they pair well with a cranberry-chili dipping sauce for a festive twist.

Meal Prep Tips

Shape meatballs and freeze them raw on a sheet pan for grab-and-bake convenience. Make the garlic herb ghee in bulk and store in the fridge for up to 2 weeks; warm gently before using. Portion into individual containers for lunches with a side of roasted veggies for a balanced, reheatable meal.

These meatballs are an easy, dependable centerpiece that invite personalization. Whether you’re cooking for family, packing lunches, or entertaining, they hold up well to different flavors and make wholesome eating feel effortless and delicious.